Cookbook Analysis
Two Fifteenth-Century Cookery-Books (England, 1430)
496 recipes
Meats
| fish / seafood | 21% | 108 |
| poultry | 15% | 78 |
| pork | 14% | 74 |
| beef | 12% | 61 |
| game birds | 7% | 39 |
| sheep / mutton | 5% | 25 |
| venison | 3% | 16 |
| rabbit | 2% | 14 |
| goose | 2% | 11 |
| duck | 1% | 8 |
| goat | 1% | 7 |
| boar | < 1% | 1 |
Fruits / Vegetables
| onions | 11% | 58 |
| dates | 9% | 48 |
| currants | 7% | 38 |
| figs | 5% | 28 |
| apples | 2% | 14 |
| quince | 1% | 8 |
| prunes | 1% | 6 |
| pomegranite | 1% | 6 |
| peas | 1% | 5 |
| cabbage | < 1% | 4 |
| strawberries | < 1% | 4 |
| grapes | < 1% | 3 |
| mullberries | < 1% | 2 |
| plums | < 1% | 2 |
| cherries | < 1% | 1 |
Spices
| salt | 56% | 279 |
| ginger | 42% | 210 |
| saffron | 41% | 208 |
| pepper | 31% | 159 |
| casia | 28% | 141 |
| cloves | 21% | 109 |
| mace | 18% | 91 |
| parsley | 17% | 85 |
| galingale | 7% | 36 |
| sage | 5% | 26 |
| cubebs | 4% | 22 |
| garlic | 2% | 11 |
| mustard | 2% | 10 |
| hyssop | 1% | 9 |
| anise | 1% | 8 |
| savory | 1% | 8 |
| borage | < 1% | 4 |
| gillyflowers | < 1% | 4 |
| alexander | < 1% | 2 |
| avens | < 1% | 2 |
| bettany | < 1% | 2 |
| mint | < 1% | 2 |
| tansy | < 1% | 2 |
| cinnamon | < 1% | 1 |
| costmary | < 1% | 1 |
| cumin | < 1% | 1 |
| dittany | < 1% | 1 |
| nutmeg | < 1% | 1 |
| orage | < 1% | 1 |
| sorrel | < 1% | 1 |
Other Ingredients
| sugar | 39% | 194 |
| eggs | 31% | 155 |
| wine | 30% | 150 |
| vinegar | 20% | 102 |
| ale | 11% | 57 |
| honey | 10% | 51 |
| sandalwood | 8% | 44 |
| verjuice | 6% | 32 |
| marrow | 4% | 23 |
| butter | 3% | 19 |
| cheese | 2% | 13 |
| amidon | 2% | 12 |
| violets | 1% | 7 |
| alkanet | 1% | 6 |
| cream | 1% | 6 |
| yeast | 1% | 6 |
| oatmeal | 1% | 5 |
| suet | < 1% | 4 |
| hawthorn | < 1% | 2 |
| primrose | < 1% | 2 |
| walnuts | < 1% | 1 |